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Naan

King Arthur Baking Source: page 83 of The Big Bread Book .gravy
bread indian
180 g unbleached all-purpose flour
90 g unbleached bread flour
6 g fine salt
4.5 g instant yeast
4 g sugar
142 g warm water
70 g full-fat Greek yogurt
28 g ghee
28 g melted ghee
6 g nigella seeds
15 g chopped fresh cilantro
flaky sea salt

Make the Dough

  1. 1. In a medium bowl, mix 180g unbleached all-purpose flour, 90g unbleached bread flour, 6g fine salt, 4.5g instant yeast, and 4g sugar.
  2. 2. Add 142g warm water, 70g full-fat Greek yogurt, and 28g ghee (melted).
  3. 3. Stir until no dry flour remains.
  4. 4. Knead on a lightly floured surface until smooth and elastic (6–8 min).
  5. 5. Cover and let rise until doubled, about 1 hour.
  6. 6. Alternative: Use a stand mixer with dough hook—mix on medium-low, then medium until elastic (about 5 min).

Divide and Rest

  1. 7. Turn dough onto a floured surface.
  2. 8. Divide into 8 equal pieces (≈65 g each).
  3. 9. Shape into rounds.
  4. 10. Cover and rest 20 minutes.

Roll and Cook

  1. 11. Roll each piece into an 8-inch round.
  2. 12. Preheat a skillet (nonstick or cast iron) over medium-high.
  3. 13. Cook each naan one at a time.
  4. 14. Cook first side 40–50 sec until bubbles form.
  5. 15. Flip and cook 30–40 sec until lightly browned.
  6. 16. Brush with 28g melted ghee and wrap in a clean towel.
  7. 17. Stack and repeat.

Finish

  1. 18. Brush with more melted ghee.
  2. 19. Optionally, top with 6g nigella seeds, 15g chopped fresh cilantro, and flaky sea salt.
  3. 20. Serve warm.